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Sauerkraut Balls Tom Brown

Sauerkraut Balls Tom Brown recipe image
These classic Sauerkraut Balls are a nostalgic American favorite, perfect for holiday parties or casual gatherings. The filling combines tangy, drained sauerkraut with finely chopped ham and corned beef, creating a rich, savory center. Sautéed onions and garlic add depth, while a thickened broth binds the mixture into a firm paste that chills before shaping. Each ball is dipped in a light egg batter and rolled in fine dry breadcrumbs before being deep-fried to a perfect golden brown.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 317.7
Description
These classic Sauerkraut Balls are a nostalgic American favorite, perfect for holiday parties or casual gatherings. The filling combines tangy, drained sauerkraut with finely chopped ham and corned beef, creating a rich, savory center. Sautéed onions and garlic add depth, while a thickened broth binds the mixture into a firm paste that chills before shaping. Each ball is dipped in a light egg batter and rolled in fine dry breadcrumbs before being deep-fried to a perfect golden brown.
Ingredients
  • chopped fine
  • fresh parsley, finely chopped
  • unsalted butter
  • cooked ham, finely chopped
  • corned beef, finely chopped
  • garlic, minced
  • milk
  • egg
  • flour
  • flour
  • dry bread crumbs, fine
  • sauerkraut, drained & chopped
  • beef broth
  • vegetable oil for frying
Directions
  1. 1
    In a large skillet, cook the chopped onion in the butter over medium-low heat, stirring occasionally, until softened and translucent.
  2. 2
    Stir in the chopped ham, corned beef, and minced garlic into the skillet.
  3. 3
    Cook the meat mixture, stirring frequently, for about 1 minute to combine flavors.
  4. 4
    Add 6 tablespoons of flour to the skillet and cook the mixture over moderate heat, stirring constantly, for 3 minutes to cook out the raw flour taste.
  5. 5
    Stir in the drained and chopped sauerkraut, fresh parsley, and beef broth.
  6. 6
    Cook the mixture for 3 minutes, stirring continuously, until it thickens and becomes paste-like.
  7. 7
    Spread the hot kraut mixture onto a platter to cool slightly, then cover and chill in the refrigerator for at least 3 hours until firm.
  8. 8
    In a large bowl, whisk together the egg, milk, and 2 1/2 cups of flour until smooth to create a batter.
  9. 9
    Scoop the chilled kraut mixture by level teaspoons and shape into small balls.
  10. 10
    Dip each ball into the egg and milk batter, ensuring it is fully coated.
  11. 11
    Roll the battered balls in the fine dry bread crumbs until evenly covered.
  12. 12
    In a deep kettle or heavy pot, heat 2 inches of vegetable oil to 375°F (191°C) on a deep-fry thermometer.
  13. 13
    Fry the sauerkraut balls in small batches for 2-3 minutes, or until they are golden brown and cooked through.
  14. 14
    Transfer the fried balls to paper towels to drain excess oil.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 317.7kcal
% Daily Value *
Total Fat 20.3g32%
Saturated Fat 10.1g51%
Cholesterol 99.8mg34%
Sodium 827.0mg35%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.0g0%
Sugars 0.7g
Protein 30.7g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/sauerkraut-balls-tom-brown-2/